‘Food has a story, a history, relationships’
I adapted this recipe from Season by Nik Sharma, using Quorn to make it vegetarian.
Kebabs have a long and interesting history, and mostly trace their origin to the influence of Mughlai cuisine. This cuisine is strongly influenced by the cuisine of Central Asia, the region where the early Turko-Mongol Mughal Emperors originally hailed from in the 16th century. The deep spices and meat where seen as luxurious foods and used for royal dinners and celebrations. In our family, meat was also seen like that as my grandma was vegetarian and so it wasn’t an every day occurrence.
This is an easy recipe, it’s just a mix and fry. You can bake them too, but they tend to dry out a little due to their being little fat in the mixture.
Ingredients
- 1lb vegetarian mince
- 1 cup finely diced onion
- 1 egg, lightly beaten
- ½ cup chickpea flour
- 2 chilis, minced
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 tbsp. fresh lime
- 1 tsp. cayenne pepper
- 1 tsp. coriander powder
- 1tsp dried mint
- ½ tsp. ground cinnamon
- ½ tsp. dried sage
- ½ tsp. sea salt
- Oil for frying
Method
- In a large bowl, mix the mince, onion, egg, chickpea flour, chilies, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage and salt
- Mix thoroughly
- Divide into 10 portions
- Heat 2 tbsp. oil and fry the kebabs in batches, adding more oil as needed until golden brown, 3-5 minutes each side
- Drain on paper towels
- Serve with chutney, on their own or with naan
